Pecan Brickle Bars

Recipe by grandma2969
READY IN: 35mins
YIELD: 32 bars




  • Generously grease a 13x9 baking pan or coat with nonstick spray.
  • In a medium bowl, thoroughly stir together the flour, sugar, and salt.
  • Using fork, a pastry blender, or fingertips, cut in butter until the mixture is the onsidtency of fine meal.
  • Sprinkle the cream over the flour mixture. Lightly stir to mix. Gently knead until the mixture hold together. If necessary, add up to 3 tsps more cream until the mixture holds together but it is not wet.
  • Alternatively, in a food processor, process the dry ingredients and the butter in an off/on butter in pulses until mixture is similiar to coarse meals, do not over process.add 1 Tbsp cream, a little at a time and process in off/on pulses until mixtue begins to hold together; add just enough more cream so the mixture hold together is not wet.
  • Firmly press the dough in an even layer into the baking pan.
  • Refrigerate for 30 minutes.
  • Preheat oven to 350°.
  • Bake in the middle of the oven for 10 minutes or just tinged with brown at the edges. Transfer the pan to a wire rack and let stand until cooled to room temperature about 5 minutes.
  • Spread pecans in a medium baking pan.
  • Combine the butter, brown sugar, salt, corn syrup and cream.
  • Bring to a boil over medium heat and cook, stirring occasionally for 4 minutes.
  • Remove from the heat, stir in the vanilla and 2 1/4 cups of the pecans.
  • Sspread topping evenly over the crust.
  • Bake in the middle of the oven for 20-24 minutes or until the topping is bubbly, golden brown and just slightly darker at the edges.
  • Transfer the pan to a wire rack and let stand until cooled to warm. Sprinkle the chocolate morsels evenly over the top.
  • Let stand until the morsels melt, then using a table knife, spread melted chocolate over the topping. It will not completely cover the topping, sprinkle the remaining 3/4 cup of pecans over the chocolate.
  • Let stand until cooled to barely warm.
  • Using a sharp knife, cut the slab into 32 bars, wipe knife clean between cuts.
  • Let stand until completely cooled.
  • Store in an airtight container for up to 2 weeks or freeze for up to 2 months.
  • If freezing, leave the slab whole, then cut into bars when partially thawed.